Attenuative phase - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Attenuative phase

Reply
 
Thread Tools
Old 04-24-2009, 08:16 AM   #1
radtek
 
radtek's Avatar
Recipes 
 
Dec 2008
/texas/san_antonio
Posts: 148


Is it a problem to raise the temp of a brew once it has reached desired FG? Even if the batch is less than a week old? I like to keep ale temps fairly stable (65-68) for weeks before kegging.

Now I want to move my fermenters out of a water bath (so I can use it) after the bulk of fermentation is done and raise the temp of the brew to 70-75F for several weeks.

I've had problems in the past with out-of-control warm ferments but they were from lag phase onwards. Bad off temp flavors...LOL Like sucking on nail polish and chewing on band-aids.

Thoughts?

 
Reply With Quote
Old 04-24-2009, 01:46 PM   #2
Malticulous
 
Malticulous's Avatar
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,146
Liked 72 Times on 57 Posts


After the bulk of the fermenting is done there is little chance of off flavors. It may even be beneficial by keeping the yeast more active in the conditioning phase.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 04-24-2009, 02:00 PM   #3
menschmaschine
 
menschmaschine's Avatar
Recipes 
 
Jun 2007
Delaware
Posts: 3,272
Liked 41 Times on 33 Posts


I don't think 70-75F is a big deal... especially after fermentation is complete. The most important time for fermentation temperature control is early in fermentation. Think about some Belgian ales... the breweries raise the temp to ~80F during fermentation. Depending on the storage time (more than a month or so), you could get some yeast decay (off-flavors), but you could alleviate that by transferring to a secondary and getting the beer off the trub.
__________________
END TRANSMISSION

 
Reply With Quote
Old 04-24-2009, 02:50 PM   #4
ajwillys
 
ajwillys's Avatar
Recipes 
 
May 2008
Holly Springs, NC
Posts: 1,296
Liked 26 Times on 24 Posts


After primary fermentation, I always raise mine to about 75 for two weeks. I think it lessens the amount of time the beer is 'green', but that is just me.

 
Reply With Quote
Old 04-24-2009, 04:40 PM   #5
giligson
Recipes 
 
Oct 2008
Vancouver Area - Canada
Posts: 756
Liked 4 Times on 4 Posts


Quote:
Originally Posted by menschmaschine View Post
... Depending on the storage time (more than a month or so), you could get some yeast decay (off-flavors), but you could alleviate that by transferring to a secondary and getting the beer off the trub.
I agree - its likely that the only danger is if its too high for too long with a lot of yeast sediment laying around waiting to decay.
__________________
We who are about to Brew, salute you!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Phase 1 control box and mounting arm . lehr Brew Stands 47 09-28-2011 10:52 AM
Keggin Phase 1 Dionysos911 Bottling/Kegging 15 01-08-2009 11:45 PM
Electrical help for last phase Brewpastor Brew Stands 23 04-04-2007 02:57 PM
2 phase wiring help Brewpastor Brew Stands 12 03-01-2007 02:31 AM
just finished phase one! chainsawbrewing General Beer Discussion 5 02-25-2007 07:05 PM


Forum Jump